Sauce under Recipes/Pasta and Rice category…
1 tablespoon extra virgin olive oil
28-32 ounces San Marzano whole tomatoes, I break up the tomatoes a bit as the sauce cooks
2 cloves garlic, smashed
3-4 tablespoons tomato paste (the Amore paste in a tube is handy and I just discovered that there is a spicy version available)
1/2 cup red or white wine
1/2-1 cup chicken stock, more if you like a thinner sauce
Salt and pepper
a handful of chopped fresh parsley and 4-5 fresh basil leaves
pinches of red pepper flakes
Add the olive oil to a pan and gently heat, toss in the smashed cloves of garlic and sauce for about 40 seconds or until fragrant. Stir the tomato paste into the oil and garlic, stir and cook for a minute, cook for 2-3 minutes add the canned tomatoes and the red wine breaking up the tomatoes a bit as you stir. Add the broth, herbs and season with little salt and pepper, reduce heat and simmer for 30-40 minutes, stirring often. Season to taste and turn off the sauce.
For the eggplant:
4-5 tablespoons olive oil
Peel about 1 +1/2 pounds of eggplant, cut into 1 inch cubes, sauté in two batches until lightly browned and tender add to the sauce. Heat and cook the sauce for 10-15 minutes more. Serve over hot bucatini or spaghetti garnished with pinches of extra parsley, basil freshly grated cheese and a pinch of red pepper flakes.